Thursday, May 31, 2012

Homemade Pizza Crust and Sauce

I'm looking for recipes that don't cost too much to make and this is one of them. Thankfully, the flavor matches the excitement of the low cost! Both the crust recipe and sauce recipe were found online and combined to make a fabulous homemade pizza! Now you should know, I just made the crust itself, put on the sauce, and topped it with cheese, because I like cheese pizza. :) I also halved the sauce recipe and it was the perfect amount.

Homemade Pizza Crust and Sauce:


  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups water
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • salt to taste
  • ground pepper to taste
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Pizza Crust:

12 ServingsPrep: 40 min. + rising Bake: 40 min.


  • 2 to 2-1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup olive oil
  • 1/2 pound sliced fresh mushrooms
  • 4 teaspoons olive oil, divided
  • 1 can (28 ounces) diced tomatoes, well drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 to 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound bulk sausage, cooked and crumbled
  • 24 slices pepperoni, optional
  • 1/2 cup grated Parmesan cheese
  • Thinly sliced fresh basil leaves, optional
  • Directions

    • In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and
    • salt. In a small saucepan, heat water and oil to 120°-130°.
    • Add to dry ingredients; beat just until moistened. Stir in enough
    • remaining flour to form a soft dough.
    • Turn onto a floured surface; knead until smooth and elastic, about
    • 6-8 minutes. Place in a greased bowl, turning once to grease the
    • top. Cover and let rise in warm place until doubled, about 30
    • minutes.
    • In a large skillet, cook and stir mushrooms in 2 teaspoons oil over
    • medium-high heat until tender. In a small bowl, mix the tomatoes,
    • tomato sauce, tomato paste, garlic and seasonings.
    • Generously grease a 13-in. x 9-in. baking pan or dish with the
    • remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in.
    • x 11-in. rectangle. Transfer to prepared pan, pressing onto the
    • bottom and halfway up the sides of pan. Sprinkle with 2 cups
    • mozzarella cheese.
    • Spoon half of the sauce over the cheese (save remaining sauce for
    • other use or use for dipping). Layer with the sausage, sauteed
    • mushrooms and, if desired, pepperoni; top with the remaining
    • mozzarella cheese and Parmesan cheese.
    • Cover and bake at 450° for 35 minutes. Uncover; bake about 5
    • minutes longer or until lightly browned. Sprinkle with basil if
    • desired. Yield: 12 servings.
    Nutrition Facts: 1 piece equals 370 calories, 22 g fat (8 g saturated fat), 44 mg cholesterol, 761 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.

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